Reliable buttercream

[teacher123]

My buttercream icing is crap. All these years I've just been mixing butter and icing sugar and everyone else's seems to taste nicer than mine and be a better consistency I like it when it has quite a crisp shell and is smooth on the inside and can be piped easily. Help!!

[MinimalistMommi]

Somebody else using Stork here for 'buttercream' cakecentral.com/t/757689/chocolate-buttercream-pulling-away-from-cake

LOL

[MinimalistMommi]

Oh, and I ALWAYS use stork in my sponge cakes, makes much lighter cakes then using butter!

[teacher123]

Wow-I had no idea this would cause such discussion! I haven't done any baking yet. But I will try to do some on Sunday and report back!

[Bunbaker]

"Oh, and I ALWAYS use stork in my sponge cakes, makes much lighter cakes then using butter!"

So do I. I just don't use it on my cakes because I like the taste of butter and I don't like the taste of margarine. It just comes down to personal taste.

I once took a large mouthful of a beautifully decorated cake only to nearly spit it out again because the "buttercream" wasn't made with butter. It was desperately disappointing.

[MinimalistMommi]

I feel desperatly disappointed when I taste a cake and it has claggy buttercream made from real butter

[MinimalistMommi]

desperately

[fluffyanimal]

No no no, DON'T use Lurpak Spreadable for buttercream. When you begin to work it, it goes too spreadable and liquid. I used this once because it was the only butter in our cornershop and I tried to fill a victoria sponge with it. The resulting mixture was very slack and the filling just oozed out of the cake all over the place. Never again!

[MinimalistMommi]

fluffy noted!